The reason you find so much fat in bread these days is because of the way it is made - bascially they have a process called the CBP - the Chorelywood Bread Process, which basically though one method and another, allows them to greatly reduce the amount of time needed to make bread, i.e. it only takes a few minutes (I believe) to have the dough ready, as opposed to the day it would take for 'natural' bread, however a downside of this is the large amount of hydrogenated(hard) fat needed to keep the bread stable, and make sure that it tastes right, these days however hydrogentated fats are slowly being replaced with fractionated fat, which is basically made from palm oil - however, some literature has also linked it with heart disease, so it doesn't make it any better than hydrogenated fat.
A good book to read is
'Not on the label' which has a whole chapter on the bread making process - the whole book is quite an eye opener (or a stomach churner - especially the bit about chicken...)...
Also bread is classified as a high salt food by the Government Health guidelines, with .5g going into every 100g of bread.